Place filet of chicken breast unto cutting board. Cover with a sheet of plastic wrap and using the smooth side of meat mallet pound gently to flatten the chicken breast.Season liberally with salt and crushed black peppercorns and set aside.

With the open side of the chicken breast facing upward place one sheet of ham on one side of the chicken as well as the cheese, the peppers and carrots.

Gently roll the chicken breast sushi style as to tightly encapsulate all the fillings in a roll form. Affix the chicken breast with two or three two tooth picks as to prevent it from un-rolling.

Place in chiller for 15 minutes.

Meanwhile, preheat oven to 350 Degrees.

In one shallow bowl, beat eggs and milk, in another shallow bowl place flour, and lastly in another bowl place breadcrumbs.

Place a sauté pan over high heat.

Take chicken breast and place in flour, then egg wash and then breadcrumbs.

Put 5 Tbsp of Oil in the sauté pan and sear the breaded chicken breast until brown. ( About 30 Seconds on each side ).

After place chicken breast roll on a sheet pan and place in oven for approximately 12 – 15 minutes.

Remove from oven and let rest for Ten minutes before slicing on the bias.

Beet Reduction.

Method

Take beet with skin on and rub liberally with oil, salt and black pepper.

Make a foil pocket and wrap beet in it and place in a 350 degrees oven.

Roast for half hour.

Remove and peel beet. Cut into four pieces and secure one quarter of the beet for later.

Take the rest of the beet and place in a pot with the orange drink and simmer 5 minutes. Then pour that into a food processor and puree. Strain the beet reduction into a bowl.

Cut the remaining quarter of the beet into small cubes and place in the reduction for texture.